INGREDIENTS
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3 Tbsp olive oil
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1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
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1/2 cup of flour for dredging
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Salt
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Freshly ground black pepper
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Paprika
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2 tablespoons olive oil (can use up to 1/4 cup)
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1 medium yellow onion, chopped
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1 garlic clove, minced
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2 cups of medium or long-grain white rice
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3 cups* chicken stock
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1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
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Pinch of oregano
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1 teaspoon salt